SOPA DE CARACOL A MÍ ESTILO

conch

🥗Healthier: shrimp

💰Cheaper: fish

Shrimp provides similar texture and flavor, while fish is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk offers creaminess at a lower cost.

Welcome viewers to the channel and introduce the recipe for sopa de caracol.

Present the ingredients: 400 g of conch, 800 g of fish heads, 2 coconuts, 1 plantain, 3 green bananas, 400 g of cassava, a bunch of cilantro, a piece of celery, a piece of chili, salt, oil, black pepper, 1 tablespoon of seafood broth, 1 tablespoon of achiote, and 2 cloves of garlic, along with 2 L and 5 of hot water.

Prepare a broth using the fish heads, adding celery leaves and pieces of chili for flavor.

Peel and chop the vegetables into small cubes.

Cut the coconut into small pieces for blending.

Soak the plantain in water with lime to prevent oxidation.

Blend the coconut with a cup of water until smooth.

Heat a saucepan and add about 1 tablespoon of oil.

Pour the blended mixture into the hot saucepan and season with salt, seafood broth, achiote, and black pepper, stirring well for about 2 minutes.

Add all the chopped vegetables to the saucepan at once as they cook quickly.

Pour in the strained coconut milk.

Bring everything to a boil and add the conch, cooking for only 2 minutes to prevent it from becoming tough.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens